Âge
12Ans
Couleur
Pays d'origine Pologne
Taste
& Flavour
Mélange
Unknown
Liquide
Farine
Autres
Wheat sourdough/Zakwas pszenny levain "Piskorek"
Depuis 2013
Passion of making traditional french baguettes.
Caractéristiques
It is a very specific, traditional french "levain" that we use for our wheat baked goods.
Goût et saveur
Recette
Ingrédients de base
Ingrédients pour nourrir le levain
1
Every 24 h we feed our wheat sourdough with flour and water in combination of: 20-25% of sourdough starter and the rest 50/50 wheat flour and water (35-40°C).
Méthode de travail
1
In the first step we mix whole grain rye flour, water (35°C) and honey.
2
AFTER 24 HOURS: We add wheat flour and water (25°C).
3
AFTER 12 HOURS: We add wheat flour and water (25°C).
4
AFTER 12 HOURS: We add wheat flour and water (25°C).
5
AFTER 8 HOURS: We add wheat flour and water (25°C).
Result
Bagietka francuska/French baguette
